| Violation
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Observation
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16-07-4
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Basic - Accumulation of debris in three-compartment sink.
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled handles on walk in cooler and walk in freezer.
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in waitress station.
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drinks stored in prep table and above food in steamer station. Employee removed during inspection. **Corrected On-Site**
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40-06-5
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Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bags stored in preparation table next to back door.
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16-16-4
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Basic - Equipment and utensils not rinsed between washing and sanitizing.
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08B-38-4
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Basic - Food stored on floor. Observed container with raw steak stored on floor inside walk in cooler. Employee rearranged properly during inspection. **Corrected On-Site**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
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08B-12-5
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Basic - Stored food not covered. Observed marinated meats in shelves inside walk in cooler not covered.
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen in front of flat grill.
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21-09-4
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Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on preparation table.
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Observed sugar container next to coffee machine not labeled with common name.
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22-42-4
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High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at 0ppm. Manager add chlorine solution at 50ppm during inspection.
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08A-05-6
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High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above sliced ham in shelves inside walk in cooler. Also raw pork stored above tortillas inside reach in cooler in kitchen area.
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08A-20-5
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High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and raw steak stored above raw fish,raw shrimp and cooked pork in reach in cooler next to fryer in kitchen area.
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board in steamer station. Also can opener blade.
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Observed mop bucket blocking front hand wash sink. Employee removed during inspection.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty spoon inside front hand wash sink. Employee removed during inspection. **Corrected On-Site**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed on front hand wash sink. Employee restocked during inspection. **Corrected On-Site**
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02C-02-5
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Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork, cooked pupusas mix, marinated steak, marinated pork inside walk in cooler. As per employee held more than 24 hours. Employee labeled with date marked during inspection. **Corrected On-Site**
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